Pappardelle alla lepre
Instructions
Make Brown the celery, onion, carrot, the clove of garlic, add the boneless rabbit, let her pick up color, add the red wine, let it evaporate and add the tomatoes.
Boil one hour.
Cook the pappardelle with salted water and let simmer with the sauce.
Finally, add cheese and reggiano cheese.
Serve hot.
Ingredients and dosing for 4 persons
- 400 g of type pasta pappardelle
- 500 g of boneless rabbit
- 1/2 onion
- 1 costa of celery
- 1 carrot
- 1 clove of garlic
- 1000 g of peeled tomatoes
- 50 cl of barolo red wine
- Olive oil
- Salt
- Pepper
- Cheese
- Parmigiano